Lead Cook DoubleTree Orlando

Purpose of the Position: Responsible for efficiently performing any and all hourly kitchen functions as needed and efficiently supervising cooks and pantry personnel to ensure proper use and implementation of management systems and to assist kitchen management in assigned duties.

ESSENTIAL DUTIES

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period• Assist in training all employees in the kitchen on how to perform their job duties to the best of their abilities• Keep open communication between management and employees• Ensure the opening and closing procedures for cooks, pantry and helpers are completed• Efficiently expedite food from front line during busy meal periods• Take responsibility for shift during absences of Executive Chef or Sous Chef• Responsible for adhering to company use records, recipes, Standard Operation Procedures, meat charts, etc• Take immediate action on problems that are encountered in the kitchen• Knows and complies consistently with the hotel’s portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures• Portions food products prior to cooking according to standards portion sizes and recipe specifications• Check food for right price, codes, amounts, food cost control, and ensure that checks are rung up properly• Handles, stores and rotates all products properly• Ensure meat cage is locked at all times• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convention oven, flat top range and refrigeration equipment• Maximize productivity of employees

• Performs related duties such as helping to wash dishes as needed, assisting in food prep assignments and help with other projects as assigned by the Executive Sous Chef or Sous Chef• Track and report any food waste• Follows proper plate presentation and garnish set up for all dishes• Assumes 100% responsibility for quality of products served• Assist in developing control procedures and enforcing them• Maintain quality of employee meals• Learn, know, understand and meet kitchen budget• Know and adhere to state/local health codes and ordinances• Possess applicable state/local licenses and certifications

Requirements

QUALIFICATIONS/SKILLS

• Must be able to quickly and easily prepare food and efficiently operate equipment• Memorize food recipes and food preparation instructions• Must be detail oriented, works well in a team environment and enjoys serving customers in a positive, friendly and courteous manner• Must be flexible enough to work any shifts including evenings, weekends and holidays• ServSafe certified

EDUCATION AND/OR EXPERIENCE

• High School Diploma or G.E.D equivalent• Culinary Degree preferred but not required• Minimum of 2 years as a Cook I/Lead Cook experience in a hotel or restaurant setting

LANGUAGE SKILLS

• Must be able to communicate clearly with managers, kitchen and dining room employee• Must be able to read and write English

Job Info

Orlando, FL

The Doubletree Resort Orlando – International Drive

Posted on: 11/29/2016

Position Available: Immediately

Bonus Plan:
No

Work Permit:
Applicants who do not already have legal permission to work in the location of this job will not be considered.

Other: Company Benefit Package

Accommodations:
No

Management Position:
No

Description

Job Title: Lead Cook

Job Code: 2169

Reports To: Executive Chef and Sous Chef

Department: Kitchen

Purpose of the Position: Responsible for efficiently performing any and all hourly kitchen functions as needed and efficiently supervising cooks and pantry personnel to ensure proper use and implementation of management systems and to assist kitchen management in assigned duties.

ESSENTIAL DUTIES

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period• Assist in training all employees in the kitchen on how to perform their job duties to the best of their abilities• Keep open communication between management and employees• Ensure the opening and closing procedures for cooks, pantry and helpers are completed• Efficiently expedite food from front line during busy meal periods• Take responsibility for shift during absences of Executive Chef or Sous Chef• Responsible for adhering to company use records, recipes, Standard Operation Procedures, meat charts, etc• Take immediate action on problems that are encountered in the kitchen• Knows and complies consistently with the hotel’s portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures• Portions food products prior to cooking according to standards portion sizes and recipe specifications• Check food for right price, codes, amounts, food cost control, and ensure that checks are rung up properly• Handles, stores and rotates all products properly• Ensure meat cage is locked at all times• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convention oven, flat top range and refrigeration equipment• Maximize productivity of employees

• Performs related duties such as helping to wash dishes as needed, assisting in food prep assignments and help with other projects as assigned by the Executive Sous Chef or Sous Chef• Track and report any food waste• Follows proper plate presentation and garnish set up for all dishes• Assumes 100% responsibility for quality of products served• Assist in developing control procedures and enforcing them• Maintain quality of employee meals• Learn, know, understand and meet kitchen budget• Know and adhere to state/local health codes and ordinances• Possess applicable state/local licenses and certifications

Requirements

QUALIFICATIONS/SKILLS

• Must be able to quickly and easily prepare food and efficiently operate equipment• Memorize food recipes and food preparation instructions• Must be detail oriented, works well in a team environment and enjoys serving customers in a positive, friendly and courteous manner• Must be flexible enough to work any shifts including evenings, weekends and holidays• ServSafe certified

EDUCATION AND/OR EXPERIENCE

• High School Diploma or G.E.D equivalent• Culinary Degree preferred but not required• Minimum of 2 years as a Cook I/Lead Cook experience in a hotel or restaurant setting

LANGUAGE SKILLS

• Must be able to communicate clearly with managers, kitchen and dining room employee• Must be able to read and write English